The 1918 Fanny Farmer Cookbook

forty

shell

and

minutes. Remove from water, cool, draw out nails from feet, cut under shell close to upper

and remove. Empty upper shell and carefully remove and discard gall−bladder, sand−bags,

thick, heavy part of intestines. Any of the gall−bladder would give a bitter flavor to the dish.

liver, small intestines, and eggs are used with the meat.

The

Terrapin à la Baltimore

terrapin

Cayenne

/4 cup White

Stock

1/2 tablespoons

butter

1/2 tablespoons

wine

Salt and pepper

Yolks 2 eggs

To stock and wine add terrapin meat, with bones cut in pieces and entrails cut in smaller

pieces;

then cook slowly until liquor is reduced one−half. Add liver separated in pieces, eggs, butter,

salt, pepper, and cayenne.

Terrapin à la Maryland

Add to Terrapin â la Baltimore one tablespoon each butter and flour creamed together,

one−half cup cream, yolks two eggs slightly beaten, and one teaspoon lemon juice; then add,

just before serving, one tablespoon Sherry wine. Pour in a deep dish and garnish with toast or

puff−paste points.

Washington Terrapin

terrapin

/2 cup chopped

mushrooms

1/2 tablespoons

butter

Salt

1/2 tablespoons

flour

Few grains cayenne

cup cream

Chapter XI − FISH

211